Coconut Lemon Raspberry Muffins Recipe
Delightfully moist and fluffy Coconut Lemon Raspberry Muffins bursting with fresh raspberries and a zesty lemon sugar topping. These muffins combine the tropical flavor of coconut with the tartness of lemon and raspberries, perfect for breakfast or a sweet snack.
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Total Time: 51 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 cup + 2 tablespoon unsweetened desiccated coconut
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 1/2 cups full-fat coconut milk (shake well before measuring)
- 1/2 cup + 1 tablespoon unsalted European butter, melted
- 1 cup granulated sugar
- 2 large whole eggs, room temperature
- 1/4 cup sour cream, room temperature
- 2 tablespoon vegetable oil
- 1 tablespoon fresh lemon zest
Fruit and Topping
- 2 cups frozen raspberries (measured and kept frozen until use)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon fresh lemon zest (for topping)
Instructions
- Preheat the oven. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners and set it aside for later.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, unsweetened desiccated coconut, baking powder, baking soda, and fine sea salt until evenly combined.
- Prepare wet ingredients. Rub 1 tablespoon of fresh lemon zest into 1 cup of granulated sugar to release the lemon oils and aroma. Then in a separate bowl, whisk together the lemon-zested sugar, full-fat coconut milk (shaken well), melted unsalted butter, eggs, sour cream, and vegetable oil until smooth and fully incorporated.
- Combine wet and dry. Pour the dry ingredient mixture into the wet ingredients bowl and whisk gently until the batter is almost combined—you should still see some pockets of dry flour. Avoid overmixing to keep muffins tender.
- Fold in raspberries. Gently fold in the frozen raspberries until just distributed through the batter, being careful not to break the fruit or overmix.
- Scoop batter into liners. Using a cookie or ice cream scoop, fill each muffin liner with about 1/3 cup of batter. The batter should create a slight mound above the liner.
- Make lemon sugar topping. Rub 1 teaspoon of fresh lemon zest into 1/4 cup granulated sugar, then evenly sprinkle this mixture on top of each muffin batter portion for a flavorful, crispy topping.
- Bake the muffins. Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for another 19 to 23 minutes or until muffin tops are golden brown and a skewer inserted into the center comes out with a few moist crumbs.
- Cool and serve. Remove the muffin tin from the oven, let it cool on a wire rack for 15 minutes, then carefully remove the muffins from their liners to cool completely on the rack. Enjoy them plain or drizzle with lemon glaze for extra zest.
Notes
- For best results, measure flour using the spoon-and-level method to prevent dense muffins.
- Make sure the eggs and sour cream are at room temperature to ensure a smooth batter.
- Keep the raspberries frozen until just before folding them into the batter to prevent bleeding.
- Do not overmix the batter to maintain a light, tender crumb.
- You can add a simple lemon glaze made of powdered sugar and lemon juice for extra flavor.
Keywords: coconut lemon muffins, raspberry muffins, lemon raspberry baking, coconut milk muffins, breakfast muffins, berry muffins
